Summer Salad Recipe from the Cheese Goddess

Paula Lambert, the creator of Mozzarella Company, shares a fav summer salad recipe - Frico Salad with Fennel and Oranges. Yum!
Paula Lambert Summer Salad Recipe

Use juicy, in-season fruit for a summer salad recipe served best on a patio. This delicious recipe was created by Paula Lambert, founder of the Dallas-based Mozerella Company and our supreme authority on all things involving cheese.

For more summer salad recipes, get the cookbook – The Cheese Lover’s Cookbook and Guide.

Frico Salad with Fennel and Oranges

Serves 4

Orange Vinaigrette:

Summer Salad Recipe -Orange Vinaigrette
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  1. Place the orange juice, vinegar, salt, and pepper in a small bowl and whisk together.
  2. Drizzle in the oil, whisking constantly until the dressing is emulsified.

Makes about ½ cup vinaigrette.


  • 1 fennel bulb
  • 1/2 red onion, thinly sliced
  • 1 orange, peeled and segmented
  • 4 ounces field greens
  • Salt, to taste
  • Freshly ground pepper, to taste
  1. Remove and discard the stalks from the fennel and very thinly slice the bulb.
  2. Place in a large salad bowl and add the onion.
  3. Drizzle with the vinaigrette, toss to coat, set aside, and marinate for at least 15 minutes or up to 1 hour.
  4. Peel the orange, removing the bitter white pith. Using a sharp knife, slice between the membranes to release the orange segments; set aside.
  5. Just before serving time, add the greens and oranges to the fennel, sprinkle with salt and pepper, and toss until the greens are well-coated. Adjust the seasonings, if necessary.


Summer Salad Recipes pieces-of-crunchy-dry-frico-in-a-white-plate-on-weathered-wooden-it-picture-id1144506349

4 ounces smoked Scamorza (or Cheddar, Provolone, or Monterrey Jack) shredded (1 cup)

  1. Heat a large nonstick skillet over medium heat.
  2. Place one-eighth of the shredded cheese in a mound in the skillet. Cook until the bottom is browned (usually for several minutes).
  3. Use a spatula to remove the cheese from the skillet and place on a paper towel to drain.
  4. Repeat to make 8 fricos in all.

To serve, divide the salad among 4 salad plates and top each with 2 fricos. Serve immediately.

Copyright © 2000 by Paula Lambert, The Cheese Lover’s Cookbook and Guide, all rights reserved.

More  Summer Recipes:

Corn Salad in Radicchio Cups Recipe

Grilled Tuna Salad with Queso Oaxaca

Summer Goodness: Gazpacho Recipe with Chevre Cream

Perfect Summer Recipe: Angel Food Cake with Peaches and Mascarpone

Easy and Delicious Chilled Pea Soup with Minted Mascarpone

Avocado and Crab Tostadas with Queso Blanco


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